If you want fresh blueberry muffins, but want a cheater way to do it, our Cake Mix Blueberry Muffins are the answer.
Using a simple yellow cake mix, you can make muffin batter in a matter of minutes with a lot less measuring.
This recipe makes soft, moist muffins every time. They are quick and easy to throw together, but taste like you spent all day baking.
INGREDIENTS NEEDED FOR CAKE MIX MUFFINS:
These cake mix muffins are one of our greatest shortcut recipes we have. Here’s all you need to make them:
- 1 (15.25 ounce) box yellow cake mix
- 1 teaspoon baking powder
- 2 Tablespoons flour
- 2/3 cup milk
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups fresh blueberries
HOW TO MAKE BLUEBERRY MUFFINS FROM A CAKE MIX:
Preheat oven to 375 degrees.
Mix dry cake mix (DO NOT follow directions on the box, just use the powder mix), baking powder, flour, milk, oil, and eggs together thoroughly.
Fold in the *blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn’t turn blue/purple.
*If you’re worried about sinking blueberries, be sure to check out our tip below!
HOW TO KEEP BLUEBERRIES FROM SINKING IN THE MUFFINS:
The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating.
Then, fold (very, very gently FOLD) the flour-coated fruit into the batter as the very last step before baking.